Why You’ll Love Keto White Chocolate Cranberry Cookies Recipe

I love this recipe because it delivers all the satisfaction of a classic cookie while keeping things keto-friendly. The almond flour gives me a soft, tender crumb, and the monk fruit sweetener keeps the sweetness clean and balanced. These cookies come together quickly, require no special techniques and freeze wonderfully for future cravings. They’re the perfect treat when I want something sweet that fits my low-carb lifestyle.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

2 cups Wholesome Yum superfine ground almond flour
1/2 cup ChocZero sugar-free white chocolate chips
1/2 cup sugar-free dried cranberries, chopped
1/4 cup Besti monk fruit and allulose powdered sweetener
1/2 teaspoon pink salt
1/2 teaspoon xanthan gum
1 teaspoon gluten-free baking powder
1/4 cup unsalted butter, melted
2 teaspoons pure vanilla extract
1/4 cup heavy cream

Directions

I begin by preheating my oven to 325°F and lining a baking sheet with parchment paper.

In a large bowl, I sift the almond flour, powdered sweetener, pink salt, xanthan gum and baking powder. I whisk everything together until evenly combined.

I add the melted butter, vanilla extract and 2 tablespoons of the heavy cream to the dry ingredients. I gently mix until a dough begins to form, adding more cream as needed until the dough comes together smoothly.

I stir in the sugar-free white chocolate chips and chopped cranberries.

Using a medium cookie scoop (about 1.5 tablespoons), I portion the dough onto the prepared baking sheet, leaving space between each mound. I gently press each dough ball down to flatten slightly.

I bake the cookies for 12–15 minutes until the edges are set. Once removed from the oven, I let the cookies cool on the baking sheet for at least 10 minutes, since they are very delicate while warm. After cooling, they firm up perfectly.

Servings and Timing

Servings: 24 cookies
Prep Time: 10 minutes
Cook Time: 15 minutes
Inactive Time: 10 minutes
Total Time: 35 minutes

Variations

I sometimes add a pinch of cinnamon to the dough for warmth, or a tablespoon of orange zest for a festive twist. If I want richer cookies, I mix in a few chopped nuts such as pecans or walnuts. For a softer texture, I reduce the baking time by a minute or two.

Storage/Reheating

I store these cookies in an airtight container at room temperature for up to 5 days. For longer storage, I refrigerate them for up to 2 weeks or freeze them for up to 3 months. They thaw quickly at room temperature, and I never need to reheat them—though a quick 5-second microwave softens them nicely.

FAQs

Are these cookies fully keto?

Yes, I love that they use almond flour, sugar-free chocolate and low-carb sweetener to keep the carbs minimal.

Can I replace the almond flour?

I don’t recommend it—almond flour gives the best texture for low-carb cookies.

Why is xanthan gum included?

It helps hold the cookies together and gives them a chewy texture.

Can I use a different sweetener?

Yes, any powdered keto sweetener should work, though sweetness level may vary.

Can I skip the cranberries?

Yes, but I love the tartness they add. You can also replace them with chopped nuts.

How do I keep the cookies from spreading too much?

Flatten gently and don’t overwarm the dough. Chilling the dough briefly also helps.

Can I make them dairy-free?

Yes, I use dairy-free butter and coconut cream instead of heavy cream.

Why are my cookies crumbly?

They may need a little more cream. I add it slowly until the dough holds together.

Can I freeze the dough instead of baking?

Yes, I freeze scooped dough balls and bake from frozen, adding 1–2 extra minutes.

Should the cookies brown on top?

No, keto cookies can overbrown easily; I remove them once the edges are set.

Conclusion

I love how these keto white chocolate cranberry cookies deliver incredible flavour and texture while staying low carb and sugar-free. They’re quick to make, beautiful to serve and completely satisfying with every bite. Whether I bake them for myself or to share, they always disappear fast and leave me craving another batch.